Sonoma Mtn Winery (Niccolo Coturri)

Glen Ellen, Sonoma County, California

Niccolo Coturri grew up working with his father Tony at the family winery from early childhood. Tony Coturri is the legendary producer at Coturri Winery, one of the first organic and natural wine producers in California. At age 18, in 2003, Nic began working with Tony full time. In 2009 they decided that Nic should have a small side project to represent some of the vineyards that he tended on his own and to bring his personal tastes and ethos to the market.  This traditional philosophy has not wavered since, no intervention, no yeast, no additives, no water, and no sulfites. Nic's focus is to make wines that showcase acidity and freshness in the terroir with an emphasis on traditional Northern California winemaking techniques that date back to Nic’s great grandfather that has passed on for four generations. These are wines that are made like the classic CA wines of the 1970s and 1980s, made with restraint and structure yet still true to their terroir.

All Sonoma Mtn. Winery wines are made through the use of native yeast, open top fermenters, hand punch downs and aged in french neutral oak with minimal racking. Nic uses a small crusher and de-stemmer. While the grapes are de-stemmed, not all berries are popped, resulting in about 10-20% whole berries in fermentation. Everything is bottled and labeled by hand at the winery.

All Sonoma Mtn Winery wines are made at the Coturri Winery facility in Glen Ellen. 

Fun fact: Nic's grandfather made home wine in the 1960s from fruit picked in Asti, CA from vineyards used for Italian Swiss Colony Wines.


Our Selections

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Sonoma Mtn Merlot Sonoma County 2012

From a 5 hectare plot of Merlot that Nic has been tending since 2010 and handled by his uncle Phil since 1991. This plot used to be called the Maclise vineyard and is located on the edge of the Sonoma Mountain AVA. The average age of the vines is about 25 years and the soil is Goulding Clay Loam (gravelly clay)

The wine was fermented and macerated for 7 days followed by 18 months in neutral French oak. The 2012 vintage Merlot has tremendous structure that belies Merlot's soft reputation. This is taut and precise with great lift and medium fruit.

 

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Sonoma Mtn "Mer-Cha-Cha" Co-Ferment Sonoma Valley Red 2013 

The name is a playful homage to the French disco band Niagara, whose 1986 single L'Amour à la plage featured a cha-cha riff. This co-ferment of Chardonay skins with Merlot grapes, skins and juice underwent a 7-day maceration in open top fermenters, hand punch down, 7 months in neutral French oak and 2 months homogenization in stainless steel tanks. The age of the vines runs between 15-25 years and the soil is Arbuckle Gravely Loam, Los Robles Gravelly Clay Loam/ Clay Loam. Only 100cs produced.

Darker in color than its Char-Mer cousin above, the Mer-Cha-Cha drinks more like a soft red.

Sonoma Mtn Merlot Sonoma County 2016

From a 5 hectare plot of Merlot that Nic has been tending since 2010 and handled by his uncle Phil since 1991. This plot used to be called the Maclise vineyard and is located on the edge of the Sonoma Mountain AVA. The average age of the vines is about 25 years and the soil is Goulding Clay Loam (gravelly clay)

The wine was fermented and macerated for 7 days followed by 18 months in neutral French oak.

The 2016 Merlot is the youngest of our current releases and shows it. It's bright and brambly with delicously rich fruit underscored by fresh acidity and minerality. Absolutely delicious - You ARE drinking f***in Merlot!

Sonoma Mtn Cuvee No. 1 Sonoma Valley Red 2014

A blend of Merlot, Syrah, Cabernet, Zinfandel and a little Chardonnay. Macerated and co-fermented for 10 days followed by 18 months in neutral French oak.
Nic's first Cuvee No. 1 was made in 2009 and the 2014 is the last for the foreseeable future. It is a blend of small parcels from vines averaging 20 years in age and planted to gravel, clay, sand and sandy clay soils. Only 150cs produced.

 

 

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Sonoma Mtn "Char'Mer" Co-Ferment Sonoma Valley Rosé 2013

A play on the word "charming," the Char'Mer is an unusual co-fermented wine in which Nic added Chardonnay skins to the press juice of Merlot - like a Blanc de Noir with Chardonnay added. Seven-day maceration, in open top fermenters, hand punch down, 6 months in neutral French oak, bottled direct from barrel. 

Nic gets the Chardonnay from a friend who has been growing organic fruit for the last twenty years while the Merlot comes from the formerly-named Maclise vineyards mentioned above. The age of the vines runs between 15-25 years and the soil is Arbuckle Gravely Loam, Los Robles Gravelly Clay Loam/ Clay Loam. Only 50cs produced.

The wine is like a cross between an orange wine and a rose. Light in color with a softly fruited nose and just a hint of oxidation that adds complexity.

 
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Sonoma Mtn Testa Vineyard Field Blend 2017

New! This absolutely delicious blend of Zinfandel, Carignan and Barbera is bottled as a one liter with a crown cap. Nic's father has been working with the Testa vineyard since 2002 but it's origins go back to at least 1925 when Italian immigrants, looking for inexpensive land on which to grow grapes, would go as far north as the trolleys would take them. Nic told us a fascinating story about how, during prohibition, the grape growers would drive their grapes to the Terminal Market in San Francisco everyday to sell them to local immigrants who would make their allowance of home wine. 

The Testa vineyard, located near Calpella north of Ukiah, in Mendocino county is home to many of the original vines from the 1920s. The Carignan is almost 100 years old and the Zinfandel and Barbera are about 30 years old. The grapes for the 2017 vintage were harvested only two days before the Mendocino fires began. The wine was fermented in open top fermenters and aged nine months in 600 liter neutral French oak barrels. Absolutely delicious brambly fruit and great balance.